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Gather all ingredients.
Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
Run hot potatoes through a potato ricer into a large bowl. Beat butter, cream, salt, and sugar into riced potatoes. Let cool to room temperature.
Stir flour into potato mixture to form a soft dough. Pull off pieces of dough and form into walnut-sized balls.
Lightly flour a clean cloth and roll out lefse balls to ⅛-inch thick.
Heat a griddle over high heat.
Cook lefse on the hot griddle until brown blisters form, about 1 minute per side. Place cooked lefse on a damp towel to cool slightly. Repeat with remaining dough, stacking them on top of each other as they're cooked; cover until ready to serve.